Recipes

Mint Chip Ice Cream Cake

2 Mins read
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Introduction

The Mint Chip Ice Cream Cake offers a delightful fusion of flavors, combining the creamy mint chocolate chip ice cream with crunchy wafers and moist cake layers. It’s an innovative dessert that promises to refresh your taste buds while celebrating the joy of homemade indulgences.

Tips for this recipe

For best results, ensure all ingredients are at optimal temperatures – softened ice cream and room-temperature butter. The precision in measurements is crucial to achieve the perfect texture.

Why you will love this recipe

This Mint Chip Ice Cream Cake stands out with its harmonious blend of textures and flavors, offering a unique twist on traditional ice cream cakes that’s sure to become a cherished family treat. Its refreshing mint taste caters to the love for this iconic flavor while delivering an exciting dessert experience.

Ingredients

Nonstick vegetable oil spray, cake flour, baking powder, kosher salt, egg whites, cream of tartar, sugar, unsalted butter, vegetable oil, vanilla extract, mint chocolate chip ice cream, crushed chocolate wafer cookies or Oreos, unflavored gelatin, heavy cream, powdered sugar, green food coloring, colored sprinkles.

Adviced equipments

– Ice Cream Maker (Aroma Aromas Air-Oven Frozen Yogurt & Dessert Machine)
– Silicone Ice Cream Mold Set (Cuisinart 8 Piece Mini Ice Cream Mold Set with Lid)
– Electric Mixer (KitchenAid Stand Mixer with Prep Mode)
– High-Speed Blender (Ninja BL610 Compact Stick Blender)
– Ice Cream Scoop Set (OXO Good Grips Silicone Ice Cream & Sorbet Scooper)
– Prep Bowl
– Spatula Set (Metal Silicone Rounded Edge Heavy-Duty Spatulas by Kitchen & Bath Designs)

History of the recipe

The Mint Chip Ice Cream Cake has its roots in the evolution of ice cream cakes, a dessert that dates back to the 18th century when ice was stored using natural means. Over time, technological advancements led to more sophisticated methods for preserving and creating frozen treats. The Mint Chip Ice Cream Cake represents a modern take on this timeless dessert, combining nostalgic flavors with contemporary culinary techniques to delight the palate of today’s dessert lovers.

Fun facts about this recipe

The Mint Chip Ice Cream Cake is more than just a delicious treat; it’s a cultural icon that captures the essence of summer and childhood memories associated with ice cream socials. Its unique composition, featuring chilled dessert layers, offers an unparalleled sensory experience. Moreover, its versatility allows for personal touches in decoration, making each Mint Chip Ice Cream Cake as special and memorable as the occasion it’s shared on.

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Mint Chip Ice Cream Cake

Mint Chip Ice Cream Cake

amanda

Equipment

  • Ice Cream Maker (Aroma Aromas Air-Oven Frozen Yogurt & Dessert Machine)

  • Silicone Ice Cream Mold Set (Cuisinart 8 Piece Mini Ice Cream Mold Set with Lid)

  • Electric Mixer (KitchenAid Stand Mixer with Prep Mode)

  • High-Speed Blender (Ninja BL610 Compact Stick Blender)

  • Ice Cream Scoop Set (OXO Good Grips Silicone Ice Cream & Sorbet Scooper)

  • Prep Bowl

  • Spatula Set (Metal Silicone Rounded Edge Heavy-Duty Spatulas by Kitchen & Bath Designs)

Ingredients

  • Nonstick vegetable oil spray

  • 1 1/2 cups cake flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 11 large egg whites

  • 1/4 teaspoon cream of tartar

  • 1 3/4 cups sugar

  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 6 pints (packed) mint chocolate chip ice cream, softened in refrigerator for 20 minutes

  • 2 cups coarsely crushed chocolate wafer cookies or Oreos

  • 2 1/2 teaspoons unflavored gelatin

  • 4 cups chilled heavy cream

  • 1 cup powdered sugar

  • Green food coloring

  • Colored sprinkles

Instructions

1

Instruction 1

Preheat oven to 350°F. Coat a large rimmed baking sheet (17x13x1") with nonstick spray. Line bottom with a large sheet of parchment paper.
2

Instruction 2

Whisk flour, baking powder, and salt in a medium bowl to blend; set aside. Using an electric mixer, beat egg whites on medium-high speed in a large bowl until light and frothy, 1-2 minutes. Increase speed to high; add cream of tartar. With mixer running, gradually add sugar. Beat until meringue is soft and pillowy, is tripled in volume, and medium peaks form, 8-10 minutes.
3

Instruction 3

Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top.
4

Instruction 4

Bake until cake is light golden brown and springs back slightly when pressed, 16-19 minutes. Transfer to a wire rack and let cool in pan for 15 minutes. Invert cake onto rack; peel off paper and let cool completely.
5

Instruction 5

Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.
6

Instruction 6

Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake. Freeze until ice cream is firm, about 2 hours.
7

Instruction 7

Place 2 tablespoons cold water into a small heatproof glass or metal bowl. Sprinkle gelatin over; let soften, about 10 minutes.
8

Instruction 8

Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
9

Instruction 9

Place chilled cream in a large bowl. Using an electric mixer, beat cream while gradually adding melted gelatin. Beat until soft peaks form. Add powdered sugar and continue to beat until medium peaks form and whipped cream is soft and pillowy (not stiff or grainy). Add green food coloring to achieve a light mint-green hue, 8-10 drops; fold to blend.
10

Instruction 10

Using an offset spatula, spread whipped cream over entire cake, creating dramatic swirls on top. Scatter sprinkles over. Freeze until cream is set, at least 1 hour. DO AHEAD: Cake can be made 2 days ahead. Keep frozen.
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